1912. 
THE RURAL, NEW-YORKER 
64 © 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The first group shows 7395, child’s 
double breasted coat, 1, 2 and 4 years, 
also 6 years, to be buttoned up closely 
or rolled over to form revers. with or 
without cuffs and pockets. For the 4 
year size will be required 1% yards of 
material 36 inches wide. 7420, child’s 
coat, 2 to 6 years, with round or straight 
fronts, with or without shields. For 
the 4 year size will be required 2% 
yards of material 36 inches wide with 
8 yards of braid ; )4 yard 27 inches wide 
for collar as shown in the back view. 
6882, house gown for misses and small 
women, 14, 16 and 18 years. For the 16 
year size will lie required A]/ 2 yards of 
material 36 inches wide, yard of silk 
for bands. 7399, girl’s plaited dress, 6 
to 10 years, with high or low shield with 
full length or three-quarter sleeves. For 
the 8 year size will be required 3)4 yards 
of material 36 inches wide. 7298, girl’s 
dress, 10 to 14 years, with six-gored 
skirt with square or high neck, elbow 
or long sleeves. For the medium size 
will be required 4 yards of material 36 
inches wide with \ l / 2 yard of banding to 
trim as shown in front view, jkt yard of 
all-over lace to make as shown in back 
view. 
The second group includes, 7405, cut¬ 
away coat for misses and small women, 
16 and 18 years. For the 16 year size 
will be required 2 l / 2 yards of material 
36 inches wide. 7100. short coat for 
misses and small women, 14, 16 and 18 
years, with collar that can be made 
round or square at the back. For the 
16 year size will be required 2y 2 yards 
of material 36 inches wide, §4 yard 27 
inches wide for collar and cuffs. 7408, 
outing coat or blazer, 34 to 40 bust. For 
the medium size will be required 2^4 
yards of material 36 inches wide. 7147, 
six-gored skirt, 22 to 32 waist, with 
high or natural waist line. For the 
medium size will be required 4 yards of 
material 36 inches wide when material 
has figure or nap, 4 yards 36 inches 
wide when material has neither figure 
nor nap. 7387, six-gored skirt, 22 to 30 
waist, with high or natural waist line, 
with or without box plait effect. For 
the medium size will be required 5j4 
yards of material 36 inches wide when 
material has figure or nap, 4 yards 36 
inches wide when material has neither 
figure nor nap. 7427, five-gored skirt 
for misses and small women, 16 to 18 
years, with high or natural waist line. 
For the 16 year size will be required 
3J4 yards of material 36 inches wide 
when material has figure or nap, 2 
yards 36 inches wide when material has 
neither figure nor nap. Price of each 
pattern, 10 cents. 
Bread From Winter Wheat. 
"First-class” bread as judged by the 
standard of the present time must be 
white, light and fine-grained, and can¬ 
not be made from Winter wheat, 
Army bakers succeed in making a “fair” 
quality of bread from flour furnished 
by the Quartermasters Department, 
which is two parts Winter flour and 
one part Spring. Bread made from 
Winter wheat cannot be made white 
without the addition of ammonia, alum 
or some other such ingredient, all of 
which are injurious, nor can it be made 
as light. For pastry, Winter wheat 
flour is superior. 
In making bread from Winter wheat 
flour I would suggest that about one- 
half sweet milk be used instead of 
water, and fully twice the quantity of 
yeast, that the dough be kneaded more 
times and that in kneading, care be 
taken not to break the grain of the 
dough. Aim to secure greater elasticity. 
The dough as well as the sponge should 
be allowed to get fully ripe (sufficiently 
raised) each time before kneading, or 
punching down. But the greater care 
should be taken not to let the dough 
get too ripe, in which case the dough 
will collapse, and sour before it can 
rise again. 
In having Winter wheat ground into 
flour, only the finest, plumpest grain 
should be used, and I would suggest 
that the wheat should be allowed to 
ripen fully before harvesting and al¬ 
lowed to stand in the bin at least one 
year before being ground. If an old 
miller, one who has in use the old style 
stone and cloth bolter system, can be 
found, he is the man to make your 
flour. There was a time when good 
bread flour could be made from home¬ 
grown Winter wheat, but we cannot 
grow Winter wheat of the same quality 
that was grown years ago, and then too, 
the art of flouring Winter wheat is, I 
think, lost. I think our modern millers 
with their modern machinery grind too 
fast and too close; they try to get too 
much flour out of the wheat. The 
gluten in Winter wheat is very heavy 
and dark, and must be taken out if any 
kind of bread is to be made from the 
flour. 
I would suggest this formula for mak¬ 
ing bread from Winter wheat: Wash 
and boil three small potatoes, size of 
an egg (do not peel) ; boil until they 
fall apart, skim out the potatoes with 
some of the water, put in a small 
wooden pliil or one gallon crock, add 
a cupful of flour and the usual amount 
of sugar (if liked) ; mash until fine, 
making a thick paste. To this add the 
remainder of your potato water and 
enough cold water to make one quart 
of water. Stir this well, breaking up 
the paste and dissolving, and when 
cooled to about 10 degrees or about 
blood heat, add three cakes of dry yeast, 
which should have been dissolved and 
soaked in half a cup of cold water for 
at least a half hour. This is the fer¬ 
ment. Let this ferment stand eight or 
10 hours, or over night in a warm place 
in Winter, and a cool place in Summer. 
If this ferment is ready in the morning 
it will have a coarse-looking foam on 
top, with the potato skins showing 
and a settled (dropped) apearance. 
When ready strain through a coarse 
colander, just fine enough to remove 
the potato skins and coarse lumps, if 
any. To this stir in enough flour to 
make a thin dough. This is the sponge; 
stir and beat thoroughly. As much 
pains should be taken with the sponge 
as with the dough. Work until tough, 
light and elastic. Let your sponge stand 
in warm place until it stops raising and 
has a flat, rather settled appearance, 
and starts to sag down in center. (Care 
should be taken not to jar the ferment 
or sponge while raising). Now add a 
quart of sweet milk and your salt 
(never put salt in your sponge), break 
up the sponge by squeezing with the 
hands until thoroughly fine and free 
from strings, add enough flour to make 
dough moderately stiff, and mix. Always 
try to put in enough flour before you 
mix to make your dough stiff enough; 
you will find that your bread will be 
much nicer than if you form the habit 
of adding flour little by little to stiffen 
a too thin dough. If you find that you 
have put in too much flour in mixing, 
when you take the dough out on the 
board wet it with warm water and 
work until soft enough. Knead well 
and put it back to rise. When light, 
take out on board and again knead; be 
careful not to break the grain, and 
when light the second time cut into 
pieces (each piece to make a loaf). 
Roll each piece into a solid round ball, 
working the dough well as you roll, but 
do not break the grain; place the rolls 
in a large pan, dust with flour and cover 
tightly. When light and soft make into 
loaves. As Winter wheat flour does 
not raise much in the oven, your loaves 
should be well raised before going in; 
have your oven hot; use as little flour 
as possible in kneading, and keep the 
dough at all times warm and tightly 
covered while raising. I have found that 
twice the care and labor are required 
in making bread from Winter flour and 
whatever method is employed, do not 
expect as nice bread as from Spring 
flour, because it can’t be made. 
A. j. HILL. 
On page 170, G. M. S. asks how to 
make good bread from Winter wheat 
flour. We have found that a quart or 
two of Spring wheat flour mixed with 
the other will overcome this difficulty. 
J. c. s. 
Hop Yeast. —Three large potatoes, one 
handful hops, two quarts water, one- 
half cup sugar, one tablespoonful salt, 
one-half tablespoonful ginger, one-half 
cup of good yeast. Put the hops in a 
small bag with the potatoes in the two 
quarts of water to boil; now boil it 
down to one quart; take out the bag 
of hops, then mash the potatoes and put 
back into the boiling water. Stir flour 
into this while hot until quite stiff, then 
let it stand until nearly cold. Then add 
the half cup of good yeast, one-half cup 
of sugar, one tablespoon salt, one-half 
tablespoonful of ginger. Set in a warm 
place to rise; when light put into jars 
and cover tight; set in a cool place. 
Try it, it is fine. mrs. w. b. b. 
Flies! 
Flies! 
Flies! 
Get rid of them and help 
make your home and premises 
sanitary by the liberal use of 
Tanglefoot Fly Paper, 
There is fully one-third more 
compound per sheet on Tangle¬ 
foot than on any other fly paper; 
hence it lasts longest, catches the 
most flies and is the best and 
cheapest fly paper. If you ask 
for “fly paper’* or “sticky fly 
paper” you may get a cheap 
imitation that will soon dry up 
or glaze over. Ask for Tanglefoot. 
Sold by Grocers and Druggists. 
TREE TANGLEFOOT, put up in 1, 3. 10 
and 20 lb. cans. 
Will protect your trees from all climbing 
insects. 
DAISY FLY KILLER gs? “rte- S; 
flies. Clean. orn;i t 
m e ntal. convenient, 
cheap. Lasts all 
season. Can’t spill 
or tip over, will not 
injure anything. Cuai * 
anteed effective. 
Sold by dealers, 0 / 
6 *ent prepaid for ft, 
HAROLD SOMERffl 
150 DeKalb Ave. 
Brooklyn N, V* 
Anty Drudge to Mr. Farmer 
One Man —“Gee, but it is tough work trying to get my 
hands clean. No hot water and what good is this 
old soap without hot water? I may just as well 
not wash, for all the good it does. Someone ought 
to invent soap that can be used in cold water.” 
Anty Drudge —“Dear man, you have the invention 
right here. It’s Fels-Naptha Soap. With it you 
need no hot water, just plain pump water, and it 
will take every stain off your hands. Tell your good 
wife to keep a cake of Fels-Naptha Soap beside the 
wash basin.” 
Take as much care of yourself as your 
husband does of his stock! 
Fels-Naptha Soap will practically do 
your weekly wash for you. Does away with 
the boiler and makes the hard rubbing on 
the washboard unnecessary. Fels-Naptha 
Soap saves your health, your strength, your 
temper—and the clothes, too. And if you 
have a washing machine, that part is done 
in a jiffy. 
Full directions on the red and green 
wrapper of how to wash everything—white 
clothes, flannels, colored cotton goods (they 
“run” if washed the old way) — in fact 
everything that needs cleansing. 
For full particulars, write Fels-Naptha, Philadelphia 
